Brazilian recipe
Pressure Cooker Milk Flan
This pressure cooker milk flan is a practical version of the classic Brazilian dessert, ensuring a creamy and uniform texture.
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Ingredients
3 cups water for the bain-marie
2 eggs
3/4 cup sugar
1 can sweetened condensed milk
1 1/4 cups milk
1/4 cup boiling water
2 eggs
3/4 cup sugar
1 can sweetened condensed milk
1 1/4 cups milk
1/4 cup boiling water
Where to find ingredients
Condensed milk, eggs, and milk can be found in most grocery stores. Sugar is also widely available. Boiling water is made by heating tap water.
Preparation method
- Crack the eggs individually into a small bowl and transfer them to a larger mixing bowl.
- Whisk the eggs gently with a wire whisk to combine the yolks and whites.
- Add the condensed milk and incorporate it well into the egg mixture.
- Pour in the milk gradually, stirring delicately to avoid forming air bubbles.
- Set the pudding batter aside.
- In a saucepan, melt the sugar over low heat until it reaches a golden colour, stirring with a spatula.
- Carefully add 1/4 cup of boiling water to the caramel, being mindful of splashes.
- Stir until the caramel becomes smooth and homogeneous.
- Pour the caramel into an 18 cm ring mould, turning the mould with a cloth to coat the bottom and sides.
- Sieve the pudding batter directly into the caramel-coated mould.
- Cover the mould tightly with aluminium foil, folding the edges to seal it well.
- Line the bottom of the pressure cooker with a folded kitchen towel.
- Add 3 cups of water to the pressure cooker for the bain-marie and place the mould inside.
- Close the pressure cooker and cook over low heat for 10 minutes once the cooker reaches pressure.
- Carefully release the pressure from the cooker.
- Check that the surface of the pudding is firm, then remove the mould carefully.
- Remove the aluminium foil and allow the pudding to cool to room temperature.
- Refrigerate for at least 3 hours before unmoulding.
- To unmould, gently warm the bottom of the mould over the stove.
- Run a knife around the edges to loosen the pudding, cover with a deep plate and invert in one swift motion.
Observations
Cooking in an electric pressure cooker speeds up the process, allowing the dessert to be ready quickly. The secret to a smooth flan is to mix the ingredients without incorporating air and let the batter rest before cooking.
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